Thai Pork Fried Rice Handrolls

Cool cabbage wrappers are the perfect container for this spicy savory stir fry.

Ingredients

16 trimmed Koolheads™ Flathead Cabbage leaves to use as wrappers

2 cups cooked brown rice

3 tablespoons canola oil, divided

2 tablespoons minced garlic

16 ounces boneless pork sirloin

2 cups Koolheads™ Flathead Cabbage, shredded

8 ounces mushrooms, chopped

6 green onions, cut into ½-inch pieces

2 tablespoons Thai fish sauce

1 tablespoon Sriracha-style hot sauce

½ cup cilantro, roughly chopped

1 lime, cut into wedges

Directions
Cut pork into 1/2 inch dice. Heat skillet over medium high heat and add 2 tablespoons oil and swirl to coat the pan, add garlic. Cook, stirring, until just starting to change color, about 20 seconds. Add the pork and cook, stirring, until it is no longer pink, about 2 minutes. Remove the pork with a slotted spoon to a clean plate.

Add the remaining 1 tablespoon oil to the wok. Add shredded cabbage and mushrooms and cook, stirring, until they soften, 2 to 3 minutes. Sprinkle in the cooked rice and green onions and stir-fry for two minutes. Add fish sauce, hot sauce, half of the cilantro and the cooked pork and cook, stirring, for 30 seconds.

Transfer the fried rice to a platter. Garnish with remaining cilantro and lime wedges. Serve with trimmed cabbage leaves for wrapping.